All dishes:

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Cheeses

Mature Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.

Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Sea fish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Pork

Sautéed Toulouse sausage

Shellfish and Seafood

Bay scallops with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Fruits

Blackberry

Poultry

Duck breast with chanterelles

Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Sheep and Goats

Marinated lamb with porcini mushrooms

Cheeses

Savaron

France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.

Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.

Freshwater fish

Pike-perch fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Bay scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Poultry

Roasted poultry with red berry sauce

Cheeses

Beaufort with nuts

Sheep and Goats

Spit roasted kid goat with rosemary

Pizza, Quiche, Tart and Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Poultry

Coq au Chambertin

Mushrooms, Vegetables, Pasta and Rice

Caponata

Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.
Served hot or cold.

Sea fish

Smoked salmon soufflé

Served hot.